Sausage Pie, from a favorite Bed and Breakfast
This recipe may not sound that exciting at first glance, but I recall it being served and just loving it! I had a similar sausage pie at a Bed and Breakfast in Charleston, South Carolina many many years ago. I have adapted and changed it some to my family's tastes,so its not the exact recipe. If you try it, let me know how you like it! If you can, don't let the fact there is Bisquick in this meal put you off at all. First, comes ingredients for the crust, then the filling. Then comes the directions for the crust and the filling. Its kind of nice in that it is made to cook, and to have ready to heat up as guests wake up in the morning. Its a great idea for Christmas time, or another family get together, when you have people over in the morning hours and need to feed them.The following recipe makes 16 servings approximately. You will want to preheat your oven to 350 degrees and use 2 10 inch pie pans.
For the crust and filling parts of the sausage pie
For the crust, you will need
2 cups Bisquick
1/2 cup of chopped onions
4 beaten eggs
1/2 cup of milk
2 tablespoons of sesame seeds, for sprinkling on top.
For the "pie" filling, you will need
2 pounds of hot, Jimmy Dean Sausage. Make sure you get hot sausage, if you are able to.
12 ounces of shredded, sharp cheddar cheese
dash of coarse salt
dash of cracked black pepper
dash of cayenne pepper
pinch of flat leaf parsley
8 ounces of softened cream cheese
12 ounces of cottage cheese (usually in recipes calling for cottage cheese, I use ricotta. Not this one though, or at least not sure it would be best.)
Directions for the crust and "pie" filling
For the bottom or crust of the sausage pie. First, combine the milk, eggs and sugar all together. Next, stir the egg mixture, into your Bisquick mixture, but only until just blended together. Spray your pans with non stick cooking spray, and spread about one quarter of this mixture into the bottom of each pan. The other half will be for the top crust.
For the "pie" filling, you will want to first have browned your sausage, and drain off the fat. Combine all the filling ingredients together, but save sausage for the very last. Spread a half of that mixture into each pan. Last, top each pan with the rest of the crust mixture, and cook for 30 minutes, at 350 degrees. At this point, you want the pies a lighter color, not a brown color on top. Cool to room temperature before you put it in the refrigerator. You will reheat and serve later as needed. **OR, please see alternate below, if you want to just cook and serve this recipe**
Before you are ready to serve, cut your pie or pies into 8 pieces each, which will be easier to do now because they will be cold. Turn your oven to 350, but put in while the oven is cold. It all needs to heat up together, or else your glass pie plates can crack if put from cold refrigerator to hot oven. Make sure you don't overcook, you want it to still be moist when you serve it.
You can garnish this with sour cream if you like, and it has a nice presentation if sprinkled with just a tad of paprika, or cayenne if you like it hot!
**Alternate** cooking method, is to bake in the oven at 350 degrees, for 45 minutes to one hour, or until top IS golden brown. Most of us will probably be doing it this way, but other version is still good for B&B places or when you have company.
Serve with an assortment of your favorite fruit juices and milk, and coffee. Enjoy
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